Step-by-Step Instructions

1. 1.Boil the Milk

   Pour 2 liters of cow milk into a pot. Bring it to a boil on medium heat for 10 minutes, stirring continuously.

2. 2.Continue Boiling

   After stirring for 10 minutes, continue boiling the milk on medium heat for another 5-7 minutes without stirring. This allows a thicker cream layer to form.

3. 3.Cool and Chill

   Turn off the heat and allow the milk to cool completely at room temperature. Once cooled, cover the pot and refrigerate it overnight (approximately 8 hours) to allow the cream to settle and thicken on top.

4. 4.Collect the Cream

   Carefully collect the thick layer of cream that has settled on top of the milk using a slotted spoon. Transfer the collected cream into an airtight container.

5. 5.Accumulate Cream

   Store the collected cream in an airtight container in the freezer. Repeat steps 1-4 over several days until you have accumulated enough cream (e.g., 2-3 cups) to make a good batch of butter.

6. 6.Blend the Cream

   Transfer the frozen accumulated cream to a blender jar. Add about 1/2 cup of ice-cold water to the cream.

7. 7.Churn the Butter

   Blend the cream on low speed for 7-10 minutes. The butter solids will start to separate from the buttermilk and float to the top.

8. 8.Separate Butter and Buttermilk

   Pour the contents of the blender into a large bowl. Add 2-3 cups of ice-cold water to the bowl. Gently gather the butter solids with your hands, pressing out the buttermilk. The buttermilk can be stored in a jar for 3-4 days and used for other recipes.

9. 9.Wash the Butter

   Transfer the separated butter to a separate bowl. Add fresh ice-cold water and a few ice cubes. Knead the butter in the ice water until the water runs clear, ensuring all remaining buttermilk is removed. Shape the butter into a compact ball.

10. 10.Shape and Chill

    Line a rectangular container with butter paper. Transfer the washed butter into the lined container and press it down evenly with a spatula to form a block. Cover the butter with the remaining butter paper and press firmly.

11. 11.Final Refrigeration

    Refrigerate the butter for at least 4 hours, or until it is firm. Once firm, remove the butter from the container and unwrap it.

12. 12.Serve and Store

    Slice the homemade butter as desired. Store the butter in the refrigerator and use it within 3-4 weeks for best freshness.